Ingredients for 4 people:
800 g octopus
3 medium sized potatoes
powder capers
extra virgin olive oil
teryaki sauce

Powder Capers
Desalinate the capers, lay in a tray and let them dry at 50ºC. Processing them finely.

Teriyaki
ingredients:
120 ml of soy sauce
30ml sake
30 ml mirin
70 g sugar
a clove of garlic
Ginger
3 g cornstarch
Dissolve the cornstarch with a little soy sauce. Combine the remaining ingredients and bring to a boil. Cool e store at + 2C °

For octopus and potatoes follow the cooking recipe of octopus and potatoes.

Cut the octopus into thin slices, season with the sauce and let marinate in the refrigerator for at least 30 minutes.
Go for a few minutes the octopus in a very hot pan, causing it lightly caramelize.
Dial the first putting the potatoes plate, then the octopus and complete with dust capers.